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OpenAlex konusu

Seed and Plant Biochemistry

Bu sayfa OpenAlex konu etiketine göre çalışmaları ve o konuda görünen akademisyenleri listeler. YÖKSİS temel alan / yan dal değildir.

OpenAlex 1.849 eser 36 yazar konusu

Çalışmalar

1.849 eser

  1. Nutritional and health benefits of quinoa Chenopodium quinoa Willd 2016
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.8%

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  2. Nutritional and health benefits of quinoa Chenopodium quinoa Willd 2016
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.8%

    Özet henüz yok.

  3. Health benefits and bioactive compounds of eggplant 2018
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %1 OpenAlex 99.7%

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  4. Direct measurement of the total antioxidant capacity of cereal products 2008
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 95.1%

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  5. Nutritional and functional roles of millets—A review 2019
    OpenAlex üst %10 OpenAlex 97.2%

    The available cultivable plant-based food resources in developing tropical countries are inadequate to supply proteins for both human and animals. Such limition of available plant food sources are due to shrinking of agricultural land, rapid urbanization, climate change, and tough competition between food and feed ind…

  6. Effect of processing on buckwheat phenolics and antioxidant activity 2006
    YÖKSİS SJR Q1 JCR Q1 OpenAlex üst %10 OpenAlex 92.6%

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  7. Distributions of phenolic compounds yellow pigments and oxidative enzymes in wheat grains and their relation to antioxidant capacity of bran and debranned flour 2012
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %10 OpenAlex 94.5%

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  8. Effect of quinoa flour on gluten free bread batter rheology and bread quality 2016
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.5%

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  9. Effect of quinoa flour on gluten-free bread batter rheology and bread quality 2016
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.5%

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  10. Effect of quinoa flour on gluten-free bread batter rheology and bread quality 2016
    YÖKSİS SJR Q1 JCR Q2 OpenAlex üst %1 OpenAlex 99.5%

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  11. Effect of quinoa flour on gluten free bread batter rheology and bread quality 2016
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  12. Determination of chemical composition of anatolian carob pod Ceratonia siliqua L Sugars amino and organic acids minerals and phenolic compounds 2007
    YÖKSİS SJR Q2 JCR Q4 OpenAlex üst %10 OpenAlex 92.9%

    ABSTRACT Carob pod is the fruit of the carob tree (Ceratonia siliqua L. Fabaceae). The fruit and its products, sold both in large stores and local markets, contribute strongly to the diet of people living in the Mediterranean areas of Europe and Turkey. This study reports the composition of carob pods sampled in West…

Akademisyenler

36 akademisyen